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Savory Oatmeal with a Basted Egg

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This savoury oatmeal offers a sophisticated and nourishing alternative to the traditional sweet breakfast bowl. By using stone-ground steel-cut oats, the dish achieves a wonderful al dente texture that pairs beautifully with the richness of melted Gruyère or Emmentaler cheese. The addition of a silky basted egg creates a natural sauce as the yolk breaks, elevating these humble grains into a truly comforting vegetarian meal.

Perfect for a slow weekend brunch or a filling midweek supper, this recipe is packed with fibre and high-quality protein to keep you satisfied for longer. While the oats simmer, you can easily prepare your toppings, making it a stress-free addition to your healthy cooking repertoire. Serve it simply with a final crack of black pepper for a wholesome, savoury treat.

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Ingredients for Savory Oatmeal with a Basted Egg

  • 45g steel-cut (not rolled) oats

  • 1 egg

  • 1 tablespoon olive oil

  • 2 tablespoons shredded Emmentaler or Gruyère cheese

  • Salt and freshly ground pepper

How to make Savory Oatmeal with a Basted Egg

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» In a small saucepan, bring 350ml water with a pinch of salt to a boil and stream in the oats. Reduce the heat to medium-low and simmer until the oats are soft, 30 to 45 minutes. Baste the egg while the oats are cooking.

» Remove the pan from the heat and stir in the olive oil and cheese. Top with the egg and season to taste with salt and pepper. Eat immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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